IWe process 20,000 tons of grapes of which 30% are biodynamic and the rest are organic. I started in 1995 as an inspector for organics. I was working in other segments as well to test whether the farms were compliant with organic laws. So in 1995 I was one of the early adopters to organic practices. In 2003 I started to convert from organic to biodynamic. It has been 28 years that I have been in the organic wine segment.

We have vineyards at 400 to 500 meters (1,300 to 1,600 feet) above sea level. This is a good elevation where we don’t have major pressure with insects and fungus. We are in a good position because of the altitude, the ventilation, the position which is between the Majella Mountains and the sea. Even if some of the vineyards are not certified all of the vineyards are organic. About 20% are not certified but are practicing organic. Some of the older producers don’t like paperwork or people visiting them so they won’t get the certification. Those grapes are vinified separately, they are not vinified together with our organic and biodynamic wines.

Let’s talk about white indigenous grapes. We have mainly four: Pecorino, Passerina, Cococciola and Montonico. Cococciola and Montonico are very limited in production. Pecorino and Passerina are the most popular ones. Pecorino takes its name from the shepherds that take their sheep from the mountains to the sea. They were going from Abruzzo to Puglia for the season. The sheep were very much attracted to grapes and they would eat the grapes. Passerina is called so because it is a favorite grape of a bird called Passero. These are the two most popular.